Mix butter, chili sauce, green onion and lime peel in small bowl. Season to taste with salt and pepper.

Sprinkle scallops with salt and pepper.

Melt 1 tbsp. butter mixture in large nonstick skillet over medium-high heat. Add scallops and cook just until opaque in center, 2-3 minutes per side.

Divide scallops between 2 plates. Drop butter mixture in small dollops over scallops on each plate and squeeze lime wedges over.

**If the chili sauce you find has gluten, always know you can sub in an GF asian sauce like San-J's GF sauces. There are so many like Teryaki sauce, Thai Peanut, Sweet and Tangy and more...and these are gluten free. Each one is fantastic! And sold at most markets.